From Albert Bevia:
TIPS & TRICKS to make these FRITTERS: Once you shred your sweet potato, it is so IMPORTANT to squeeze out as much as possible of the water in the sweet potato. I added mine to a cheesecloth and twisted the water out over a sink. This is what gives these fritters that incredible crispy texture. Some of you might be thinking ¨geez….I don´t have 30 minutes to make breakfast!¨. SOLUTION: Make the fritter batter the night before and add it to the fridge. In the morning fry up your fritters and whala, breakfast is served in a jiffy. 

Sweet Potato and Tuna Breakfast Fritters

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=4CnJAMzA0e4&t=3s

Ingredients

• 1 sweet potato
• 2 tins Spanish tuna in olive oil
• 1 clove garlic
• 1/2 onion
• handful fresh chives
• 1/4 cup all-purpose flour
• 2 organic cage-free eggs
• 1/2 tsp sweet smoked Spanish paprika
• pinch sea salt
• pinch black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Pell and wash one sweet potato, shred the sweet potato over a cutting board or shallow bowl, grab 3 cups of the shredded sweet potato and add to a cheesecloth, over a sink twist the cloth and try to remove as mush as possible of the water in the sweet potatoes, then add to a large bowl
2. Drain 2 tins of tuna in olive oil and add to the bowl with the shredded sweet potatoes, also add 1 large shredded or minced clove of garlic, a 1/4 cup of diced onions, 2 tbsp freshly chopped chives and a 1/4 cup of all-purpose flour, in a seperate bowl whisk 2 eggs and then add to the bowl with the rest of the ingredients, season everything with a 1/2 tsp of sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper
3. Mix all the ingredients together until you form a paste, then grab about a 1/4 cup of the mixture and shape it into a ball, add to parchment paper, continue to do this until all the mixture is gone, you should get about 9 to 10 balls, then gently push each one down, you want a circular design that is 1/2 inch thick
4. Heat a large frying pan with a medium heat, after 4 minutes add in a generous 2 tbsp of extra virgin olive oil and start adding the fritters, cook in batches to not over-crowd the pan, after 2 1/2 to 3 minutes flip the fritters, after another 2 1/2 to 3 minutes start removing them from the pan and transfer to a dish with paper towels, continue to cook until they are all done
5. To make the garlic yogurt sauce, add 1/2 cup Greek yogurt into a bowl, shred in 1 clove of garlic, squeeze in 1/2 tsp lemon juice, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined
6. Add the garlic yogurt sauce to a plate and decorate the fritters around it, sprinkle with freshly chopped chives, enjoy!